Dinner Menu

Thursday, July 2nd, 2015

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Summer Prix Fixe

Three Course  45.                   Four Course 55.                      Five Course 65.


Braised Kale Salad, scapes, zucchini, Eleven Brothers goats milk tomme, garlic crumb, black olives

Berry Patch Strawberries and Maplebrook Mozzarella, radish, basil, spinach, black pepper and EVOO

Red Wine Braised Grilled and Chilled Octopus, halloumi, garlic scapes, parsley puree, shaved fennel salad

Pete’s Greens, chive blossom, avocado and buttermilk dressing, charred jalapeno, scallion



Chicken Liver and Almond Pate, strawberry and white balsamic chutney, burdock, mustard, toast

Spiced Lamb Sausage, yogurt, couscous, apricot, chickpeas and pickled onion

Lee Farms Ricotta, Woven Roots sugar snaps, mint, chilies, lemon and frissee

Bone Marrow Braised Dandelion Greens, early tomatoes, slow poached egg and Parmesan


Fried Pollock, peas, green goddess, potatoes, Leahey bacon, butter lettuces, cockles and pickles

Pan Roasted Steelhead, white beans and zucchini, lemon, parsley, asparagus, summer squash

BBQ Braised NEFF Beef, smoky quinoa, kohlrabi slaw, chives

Spaghetti, garlic, green olives and spinach pesto, crème fraiche, Parmesan

Spring Ham of NEFF Pork Belly, Japanese turnips, sugar snaps, greens, mustard

dill pickled green strawberries



Old Fashioned Chocolate Cake, brown sugar-whiskey pudding, espresso ice cream, chocolate truffle

Warm Crumbled Corn Bread, strawberries, jalapeno ice cream and toasted corn flakes

Almond Cake, lemon curd, raspberry, whipped cream, mango, white chocolate, cherries